Recipe: Artichoke and Green Olive Spread

This is another super duper easy appetizer recipe.  I found it at a fabulous food blog, Smitten Kitchen, and for the most part I kept the recipe the same.  I did opt to use crackers instead of toasting bread for crostini.  I should share that it has been 100 degrees here and our new house doesn't have air conditioning.  There was no way I was going to turn on our oven.

Ingredients.

Not the prettiest appetizer but very delicious.

Artichoke and Green Olive Spread

Ingredients:

• 1 garlic clove, peeled
• 1 14-ounce can artichoke hearts, drained
• 1 cup large green olives
• 1 tablespoon capers
• 1/4 cup extra virgin olive oil
• Crackers or bread for serving

Directions:

1. Put all ingredients, except the crackers or bread, in a food processor and pulse until it forms a coarse paste. 
2. Pour into a small bowl and serve with crackers or bread.  

Notes:
This can be made up to two days beforehand.  Simply cover and refrigerate until ready to serve.